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A rustic and soul-soothing chicken curry from Odisha, featuring tender chicken and potatoes simmered in a light, aromatic gravy. This authentic homestyle dish is a staple in Odia cuisine, traditionally enjoyed with hot steamed rice.
For 4 servings
Marinate Chicken & Prepare Potatoes
Prepare the Masala Paste
Sauté Aromatics and Build the Curry Base
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A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A rustic and soul-soothing chicken curry from Odisha, featuring tender chicken and potatoes simmered in a light, aromatic gravy. This authentic homestyle dish is a staple in Odia cuisine, traditionally enjoyed with hot steamed rice.
This odia recipe takes 65 minutes to prepare and yields 4 servings. At 415.46 calories per serving with 33.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Simmer the Curry
Garnish and Serve
Replace the chicken with 500g of mutton pieces. Increase the simmering time to 45-60 minutes or pressure cook for 4-5 whistles until the mutton is tender.
You can add other vegetables like carrots or green peas along with the potatoes for extra nutrition and texture.
For a slightly thicker and creamier gravy, add 1/4 cup of coconut milk or a paste of 8-10 soaked cashews during the last 5 minutes of simmering.
Increase the number of green chilies in the paste or add a slit green chili to the gravy while it simmers for extra heat.
Chicken is a high-quality lean protein essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The recipe uses turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties that help boost the immune system.
The combination of complex carbohydrates from potatoes and protein from chicken offers a balanced source of sustained energy, keeping you feeling full and energized for longer.
Kukuda Jhola is moderately healthy. It's an excellent source of protein from chicken and contains beneficial spices. To make it healthier, use skinless chicken and reduce the amount of oil used.
One serving of Kukuda Jhola contains approximately 415-450 calories, depending on the cut of chicken and amount of oil used.
Yes, you can use boneless chicken breast or thigh pieces. However, bone-in chicken is traditionally used as it adds more depth and flavor to the gravy. If using boneless chicken, reduce the simmering time to 15-20 minutes to prevent it from drying out.
The traditional 'jhola' is a thin gravy. If you prefer a thicker consistency, you can simmer the curry for a longer time with the lid off, or mash one or two pieces of the cooked potato into the gravy to act as a natural thickener.
Store any leftover Kukuda Jhola in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and taste even better the next day. Reheat thoroughly before serving.